Tuna Fish Cakes
3-4 pers. | 
45 minutes
Ingredients :
-
1 can Ayam Brand™ Tuna in water
-
2 medium potatoes, peeled and quartered
-
Large knob of unsalted butter
-
1½ tbsp mayonnaise
-
Zest of 1 lemon
-
3 spring onions, thinly sliced
-
150g breadcrumbs
-
1 egg, lightly beaten
-
Plain flour
-
Sea salt and freshly ground black pepper
Preparation:
-
Preheat the oven to 180°C.
-
Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender.
-
Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside.
-
Put the egg, flour and breadcrumbs into three separate shallow bowls.
-
Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs.
-
Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Enjoy!
